This article was originally published Aug. 7, 2015, on DelmarvaNow.com.

Knowing how to pick crabs is something that every self-respecting Delmarvan should know how to do. However, we understand some out-of-town and out-of-state residents may not, so here is an easy step-by-step guide on how to properly clean a blue crab provided by Fern Griffith, a Smith Island, Maryland, native.

Where to begin when picking crab

To begin, take a crab by the "points" and peel the back off. From there you should clean out the junk from the inside and then cut the mouth off, she said. Then you should clean out the front of the crab.

Next, Griffith recommends you take your knife and cut off the lungs, also known as dead man's fingers. Follow this by pulling out the claws, which can be eaten later, and cutting off the legs.

Only the body should remain. Take the knife and cut through the middle, which will expose the meat on the bottom. From there, the meat is easily accessible. This meat is known as the lump backfin meat. Take your knife and clean out each of the chambers found on the top and bottom half.

How to use your knife

When it comes to picking crabs, the knife might be the most important tool.

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To get the meat out of the claw, take your knife and put it in the middle of the claw. Take your palm or a hammer to strike the knife into the crab. This should expose the claw meat.

This is a tried and true method perfected on Smith Island. There are countless other ways to pick a crab, but this method might just be the best.

Once you have the meat, try dipping the meat into drawn butter or Old Bay and vinegar.

Important items to have during a crab pick

When picking crabs, make sure to have something to drink with you; Old Bay, the seasoning used on the crabs, can make you thirsty. Also make sure to have plenty of towels because picking a crab can be messy work and newspaper to protect your table. If you eat crabs out, the restaurant will provide brown paper to cover the table.

A common crab feast is often served with corn on the cob, steamed shrimp, hush puppies and plenty of cold beer.